Orange Infused Mascarpone French Toast Food

PANETTONE FRENCH TOAST WITH ORANGE MASCARPONE SAUCE

Steps:

• Slice panettone into 1 inch slices; cut each slice into 4 wedges. In a small bowl, whisk together the mascarpone, orange preserves, and orange juice. In a separate large bowl, whisk the eggs, cinnamon, and nutmeg.
• Heat the olive oil in a large skillet over medium heat. Dip the panettone into the egg mixture, coating well. Place into the hot oil; fry until golden brown, about 3 minutes per side. Serve with the orange mascarpone sauce.

MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.

GRILLED FRENCH TOAST WITH APPLE-BERRY COMPOTE AND APPLE-MASCARPONE CREAM

Steps:

• For the apple-mascarpone cream: Combine the apples, sugar, cinnamon and 1/2 cup water in a small saucepan. Bring to a simmer, cover and cook over low heat, stirring occasionally, until the apples are completely tender, about 12 minutes. Uncover and cook, stirring, until reduced to the consistency of applesauce, about 2 minutes. Transfer to a bowl and cool completely. Once cool, combine 1/2 cup of the applesauce with the mascarpone; mix to blend. Refrigerate until ready to serve. (Reserve extra applesauce for another use.)
• For the apple-berry compote: Combine the apple cider and sugar in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until syrupy, about 10 minutes. Cool until warm. Add the strawberries, blackberries and blueberries to the syrup. Keep warm until ready to serve. (This makes more compote than you'll need, but it's a delicious topping for ice cream!)
• For the French toast: Preheat a grill pan to medium low. In a medium bowl, combine the eggs, sugar, vanilla and cinnamon. Then whisk in the milk. Brush the hot grill pan with butter to coat.
• Dip 3 brioche slices into the egg mixture; flip and dip on the reverse side. Remove from the egg mixture, letting any excess fall back into the bowl. Immediately add the bread to the grill pan. Cook until crisp and grill marks appear, 1 to 2 minutes. Flip and cook until cooked through, 3 minutes more. Remove to a plate and keep warm. Repeat with the remaining 3 brioche slices.
• To serve, add 3 slices of French toast to each plate. Top with apple-berry compote and dollop some apple-mascarpone cream on the side.

MARSCARPONE STUFFED FRENCH TOAST RECIPE - (4.4/5)

Steps:

• VANILLA-BOURBON BRIOCHE: In bowl of stand mixer fitted with paddle attachment, add flour and sugar. Mix in vanilla and bourbon. In separate bowl, whisk yeast into eggs and milk. Add to flour mixture. Mix for 3 to 4 minutes on low speed, adding butter in thirds (at beginning, middle, and end). After each addition, allow butter to incorporate evenly before adding more. Pour batter into 9×5-inch buttered loaf pan. Let proof at room temperature for 1 hour, then cover and refrigerate overnight. Bake at 300˚F for 20 minutes. BOURBON SYRUP: Mix slowly and reserve. BRANDIED PEACHES: Combine brandy, sugar, and water in small pot. Bring to gentle boil. Stack peach halves in Mason jar. Pour hot liquid over peaches. Cover tightly with lid. Place in large pot and cover with water. Bring to boil and can for 20 minutes. Let cool and store in cool, dry place. MASCARPONE FILLING: Let mascarpone come to room temperature in mixing bowl. Whip mascarpone until slightly fluffy, then add diced peaches. EGG WASH: Combine eggs, milk, and buttermilk in mixing bowl then whisk thoroughly. Season with salt, cinnamon, and turbinado sugar. SMOKED BUTTER: Place chips in metal bowl. Set chips on fire with torch and let burn until coals begin to appear. Fill deep casserole dish ¼ full with ice. Place butter in shallow dish that will fit in casserole dish. Place it over ice. Pour smoldering chips onto exposed ice, then cover both pans with aluminum foil to trap smoke. Smoke 5 minutes, uncover, and whip butter in mixer until smooth. TO ASSEMBLE: Cut brioche into 8 ½-inch sandwich slices. Dredge slices in egg wash. Heat skillet over medium or medium-high heat and slowly cook slices with plenty of butter until toasted, about 4 minutes per side. Remove to a cutting board. Spread 4 slices evenly with whipped mascarpone and peaches. Top with other 4 slices. Remove to plate and top with smoked butter and drizzle with maple bourbon syrup.

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

FRENCH TOAST WITH MAPLE MASCARPONE

Steps:

• To Make the French Toast:.
• Place cookie sheet in the oven and preheat to 275. Whisk the eggs, cream, vanilla and warmed honey together until well blended.
• Melt the butter in a large saute pan. Add the baguette slices to the egg mixture and soak for 3 minutes on each side. cook slices in butter until brown and place on cookie sheet in the oven to keep warm.
• To Make the Berry Mixture:.
• In a small saucepan add the Jam until melted. Next add the fruit until heated through.
• To Make the Maple Mascarpone:.
• Stir Mascarpone until softened. Add maple Syrup until well blended.
• To Assemble:.
• Place 2 slices of french toast on plate, drizzle with berry mixture and top with the Maple Mascarpone.

ORANGE-INFUSED MASCARPONE FRENCH TOAST

Steps:

• Make the mascarpone: In a small bowl, mix the mascarpone, marmalade, grated orange zest, honey and salt.
• Refrigerate until needed.
• Make the French toast batter: In a bowl, mix together the orange juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla.
• Pour into a baking dish or pie plate.
• Melt a little butter in a large saute pan over medium-low heat.
• Dip the challah slices quickly into batter on both sides and place 6 slices into the pan (you may need to use two large pans to make all the French toast at one time).
• Let the infused mascarpone come to room temperature so it's easier to spread.
• Use a tablespoon or knife to spread some of the cream on each piece of bread in the pan, keeping a 1/2-inch border all around the bread free from the mascarpone.
• Cover each mascarpone-slathered piece of challah with another slice of bread that has been dipped in the batter.
• Cook the French toast"sandwiches" until golden brown on one side, carefully flip them over and cook until the second side is golden brown, adding more butter as needed.
• To serve, place a French toast sandwich on each plate.
• Enjoy!